Join me on my quest of making homemade treats with less sugar!
This is the second flavor that I developed for my nerikiri mooncakes this year (read about my first flavor in the blog post, Sugar-Free Matcha and Red Bean Nerikiri Mooncakes). These no-bake mooncakes are similar to Japanese confectionery but a lot less sweet. Both the crust and filling are made with sweet white bean paste.... Continue Reading →
I made this white bean paste out of sugar substitute for my mooncake this year. Compared to Japanese white bean paste which is super sweet, this white bean paste is only lightly sweetened. The reduced sugar amount will make the bean paste dry and crumbly so oil is needed to make up for the moisture... Continue Reading →
I made some bean paste with white kidney beans yesterday. White kidney beans taste pretty bland so the paste will be ready to take on any flavor that is added to it. I have a small bowl of leftover salted caramel sauce that I used for making cake before so I started experimenting with the... Continue Reading →
EC Bakes 小意思 